Rinse quinoa thoroughly and place in a medium saucepan with 1 cup water. Bring to a boil, and then reduce to simmer for 20 minutes. Fluff with a fork and remove from heat.

In a large bowl combine jicama, apricots, zucchini, avocadoes, yellow peppers, quinoa and strawberries. In a separate small bowl, whisk together all dressing ingredients. Pour dressing over salad, toss to combine and refrigerate. Serve cold.